If you’re in the mood for something bold, spicy, and deeply satisfying, Dan Dan Noodles are calling your name. This iconic Sichuan street food is one of those dishes that hits every note—spicy, savory, nutty, and full of texture. The rich sauce clings to springy read more
If you’ve tried my tteokbokki, you already know the joy of biting into chewy, satisfying Korean rice cakes. But let’s be real—sometimes you don’t have the time (or patience) to run to the store for specialty ingredients but you need to eat. You want something quick, comforting, and packed with bold, umami flavors to curb those cravings now. Enter these Spicy Sesame Rice Cakes: chewy, carby perfection coated in a flavor-packed sauce that just cooks in the pan, featuring gochugaru, toasted sesame oil, and soy sauce. Even better? They’re ready in just 20 minutes with simple pantry staples, so let’s get into it!
This all started with a goal that I had to empty out the fridge and freezer before Christmas. I host my family every year and I need the storage space. So I challenged myself to purchase as little as possible while using up everything I had on hand. It forced me to get creative with meals and also made me realize how much food I had squirreled away. But who doesn’t need a way to use up odd bits and leftovers? This “recipe” is as lean and basic as you can get, allowing you to make it your own. Got a handful of greens that need a home? Some cold chicken that’s not enough for a meal? Some wilted veggies that must be used now? Go ahead and add it in. Just be careful that you don’t go crazy in trying to put in everything you see :)
For this recipe, I’m using cylindrical rice cakes for maximum chewiness. If you’re lucky enough to live near a Korean market like H-Mart, you can grab them fresh. Otherwise, look for shelf-stable packages online or frozen ones at a well-stocked Asian grocery. (If they’re frozen, make sure to thaw them before starting.) Before cooking, run your hands through the rice cakes to separate any that are stuck together.
Because rice cakes love to stick, it’s important to use a non-stick pan for this; they will even stick to pans that are well seasoned. If you don’t have any non-sticks pans I give you instructions in the notes section of the recipe so you can still enjoy these glorious rice cakes without having to scrape them out of your pan.
These Spicy Sesame Rice Cakes are a one pan dish to make prep, cooking, and cleaning as simple as possible. I’m using a 10″ medium non-stick skillet and the finished dish will fill up most of the pan. If you are adding anything more than a handful of extras, I recommend you use a bigger skillet to prevent overflow.
Once your rice cakes are softened, I remove the lid and cook them for a few extra minutes to get the edges crisp. Then comes the magic: gochugaru, a Korean red pepper flake that gives kimchi its signature smoky, fruity heat. (It’s not super spicy, so don’t be afraid to pile it on!) If you can’t find gochugaru, Aleppo pepper flakes are a great substitute but even a sprinkle of cayenne or crushed chili flakes will work too. Now is also the time to add any extras if you have them.
A pinch of sugar helps balance the flavors before I add the scallions and keep things moving in the pan. If you’ve added any extra ingredients to this dish, taste it at this point and adjust the seasonings as needed.
Finally, I finish with a drizzle of toasted sesame oil, which ties all the flavors together beautifully.
And there you have it—less than 20 minutes to a crispy, chewy, slightly spicy snack that’s perfect for a midnight nosh or anytime hunger strikes. Crispy, chewy, a little spicy, this is the snack dreams are made of.
I can’t wait for you try these Spicy Sesame Rice Cakes. Let me know what you think and don’t forget to tag us in your pics @funkyasianktichen, we love hearing from you!
Sauce:
*This recipe as written requires a non-stick pan. Even a well seasoned pan may give you problems with the rice sticks sticking to the pan.
*If you don’t have a non-stick pan, use a well seasoned pan and add 1 cup of water to the rice stick/onions instead of ½ cup. Drain the rice sticks in a colander after cooking. Rinse the pan and then turn the heat to medium and heat up the pan for a couple minutes. Add a tablespoon of oil to the pan plus the rice sticks, garlic, scallions, and sauce ingredients and cook for a couple more minutes until the scallions are wilted. Serve immediately.
Keywords: rice cakes, tteok, korean snacks, fast
Hard to believe but summer is already winding down to a close, with lots of kids heading back to school next week. To ease you back into the daily grind, I’m sharing one of my easiest and fastest meals, Thai Chicken Fried Rice. It makes read more
If you’re only forays into Thai food center around pad thai, chicken satay, and their famous iced tea, you might not know that their cuisine can be some of the spiciest on the planet. And when a dish isn’t quite hot enough or just needs read more
One of my favorite things to do is to take a classic dish and add an unexpected twist. This Spicy Guacamole is an especially fun one. It looks like the regular dip we all love, but one bite and you know this is no ordinary guac. My Asian twist is a little spicy from fresh Thai chilis, zesty with the scallions and cilantro, and lime juice adds citrusy pop. But it’s the dollop of fish sauce that adds a surprising blast of umami. It’s just as easy and fast to make as regular guacamole, but it’s so much more exciting, so let’s get into it.
Great guac starts with great avocados. We are in the middle of our avocado season here in Florida, and I have access to really great ones from my friends at LNB Grovestand. I love how many different varieties they grow. Usually the season starts in July and if we’re lucky and there’s a long season, we’ll still have them in January.
Although Florida avocados have a bad rep for being watery and less dense than Haas avocados, I would say that not all Florida avocados are the same; some of them are just as creamy and rich as the Haas varietal. At the same time, I would encourage you to embrace the good with the bad. Sure some of them are watery, but they also have a sweet vegetal flavor that’s just as enjoyable in its own way. Plus they’re much fresher than imported avocados, offer great value, and have not been affected by the scorching heat waves in Mexico. Pick up some Florida avocados people ;)
Florida avocados are huge, so if you have access to them you’ll only need one. If using the Hass varietal, you’ll need 2-3 depending on the size. Pick avocados that are heavy and firm, ripening them on your kitchen counter for a couple days. If you buy already soft avocados from the grocery store, you run the risk that some will be overly ripe and brown inside.
Now I just mix it really well and season to taste with salt and pepper. This takes less salt normally than traditional guacamole because the fish sauce is salty, plus I factor in the salt level of the chips I will be serving with it.
This spicy guacamole LOVES being served with my Yuzu Margaritas or as a starter for these Smoked Wings! Let us know in the comments what you serve it with, and tag us in your pics @funkyasiankitchen, we love seeing your creations.
Keywords: avocado, guacamole, spicy, appetizers, party food, pan asian
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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